tug
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Posts posted by tug
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No picture.
Last night I found myself with some linguini, a can of Cento sardines in olive oil, some parsley and a lemon...
So I made the pasta al dente, zested and juiced the lemon in to a bowl and added chopped parsley. Placed the sardines on the pasta, then added a few generous glugs of evoo and for crunch, some croutons from a packet.
It was delicious!
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We came across this hilarious video today
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How funny. This show, The Great British Bake Off, as its known in the UK has completed its 5th highly successful series. It tickles me that its been sold to PBS and with a different name.
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Yesterday's delight. Wish I had more avocado today...
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Ah - you probably don't want to cut a hole in the lid! If you could find a round lid that fits (like for a round cambro) you could do a cutout to work around the Sanaire.
The plastic wrap seems to be doing the trick. I'm not sure what to do with this porky goodness once I hit hour 36 LOL. There's more than one portion in the two bags I have in the pot. What's the best thing to do?
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What sort of container are you using?
I'm using a huge stainless steel pot. A couple of sheets of plastic wrap seems to have curbed the water loss.
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My darling husband surprised me with a Sansaire for Christmas!
The inaugural dish will be pork belly, which is happily bathing in hour 10 of 36 at 70°C. We're having some evaporation issues at the moment. I'm concerned about the water level dipping too low over night. I covered the pot with a layer of Saran Wrap as a test.
Anyone have any other suggestions or tips? Thanks!
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For everyone wondering whati meant by "chinese roast pork" is thin sliced pork (similar to char siu) but its slightly salty and savory. No sweet taste as it would not go well in a stir fry of chinese vegetables in a "brown sauce" that is also very savory. This is common dish in amercan chinese take outs. If you still have no idea what im talking about i dont know what to say.
Thanks for the links and info, it should atleast be a step in the right direction. I had no idea the differences of northern style , cantonese, hunan..ect
You say "American chinese take outs". Where in America are you referring to? It is entirely possible that the cooks in the take out you frequent are from a specific area in China and would therefore normally use cut/preparation of pork in the dishes you're talking about.
Or they could simply have used pork roasted with minimal seasoning for stir fries and then apply a sticky sweet bbq-style sauce to char siu when reheating for your order.
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I stir fried tofu and eggplant in my own variation of a gojuchang sauce. It was very spicy and very yummy.
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I bought the book from chef Glynn Purnell and this recipe jumped at me
Its a great book!
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Happy [belated] Bloomsday!
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For the majority of Americans, English is not the ancestral ethnic language, but the language our ancestors used to live in their new country. Maybe that's why it's so easy for us to pick up words from other languages as needed. We use our language to get around, we don't particularly love it or identify strongly with it. There's no reason for our language to be pure in any particular way, because we're a multi-ethnic and multi-racial society to begin with.
These all exist. There used to be a flavor called "French vanilla" ice cream when I was a kid, which meant an extra-strong, rich vanilla ice cream. Again, the prestige factor of "French" comes into play.
I've also thought of crepes as another dessert that has entered the American mainstream and kept its French name. Like tarts, American crepes may be served with some very un-French fillings. What I find interesting, other American ethnic groups (like the Russians and Swedes) make thin pancakes, but the French name won out. Not even "French pancakes," the name had to be "crepes."
delurking to quote your post as an uproarious endorsement of my exact sentiments.
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What fun.
Eagerly following!
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You could also try "beer can chicken". I'm not sure how much beer flavor actually imparts during roasting though.
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i would certainly. Also theres a great recipe online that uses chocolate stout in various desserts
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Sachimi Togarishi (Japanese: 七味唐辛子) or Nana-iro Tōgarashi (七色唐辛子) is Japanese 7 spice powder.
The actual ingredients differ from supplier to supplier, but the basics are red chili powder, black sesame seeds, white sesame seeds, dried tangerine peel and SIchuan peppercorns.The other two can be hemp seed, ground ginger, nori etc.etc.
The brand I'm using (pictured) is the five basics plus sweet basil and nori.
I find it works best as a condiment rather than a cooking ingredient. As Ashen has said, though, it is highly addictive. Should be available in Asian / Japanese stores.
I'm actually waiting for this to be delivered in a recent Amazon order!
Momofuku's Ma Peche location featured a cocktail called Seven Spice Sour with this spice blend. Its going to be a lot of fun trying to recreate it
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three ideas immediately come to mind...
beer batter fish - lager?
welsh rarebit - ale
beef in Guinness - stout!
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It has occurred to my that while my family has always enjoyed a strong culinary presence .. I don't particularly have a significant dish as a celebration or landmark meal. In fact, my husband and I were just discussing the English Sunday Roast and I have no tradition like that.
My daughter, on the other hand, has enjoyed an annual Beef Wellington for Christmas. We have special meals when family comes over and Brooklyn Style Lasagna will always be one of her favorite birthday requests.
So my question is: What was your family "traditional" meal for celebrations and holidays as you grew up AND is it the same for your life now (with or w/o children)? DIscuss.
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Hi All,
I have been going through my recipe notebooks and came across a morning pastry I have not done in a long time. It was taught to me from my Swedish Pastry Chef years ago, but the problem is someone(aka my kids) decided to draw in the book now I can not read out the name.
This is the best way to describe it: It is a pate-a-choux piped in a round then a small round of sweet dough placed on top prior to baking. After the bake, we use to fill the inside with rasp. jam/pastry cream/vanilla whipped cream.
If anyone has made or seen this type of pastry, please let me know what the name is. Have a Merry XMAS and Happy New Year!!
Are you thinking of, perhaps .. Gâteau Saint-Honoré?
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re: sutures. someone needs to invent edible staples. adds a little crunch.
I did try once using strips of scallions and leeks in place of string. It wasnt a huge success, but it was tasty.
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These are two of our favorite mockumentary food related webisodes.
Posh Nosh (English)
and
Audrey's Kitchen (Australia)
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My standard breakfast these mornings is a plain Greek yogurt parfait with honey, homemade granola, blueberries and grapes that my husband lovingly halves for me :-)
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I feel like the posting of this stuff is some sort of performance art whirring straight over my head.
I agree with you! I dont even post my meals anymore. they never warrant praise or comment and pale by comparison.
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I made a gluten free chocolate cake and raspberry coulis (not pictured)
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Dinner 2015 (part 4)
in Cooking
Posted
Looks great!